One-pot pulpo dish (receipe)

A comforting one-pot dish with many different flavors and textures, which compliment each other to the finest: the sweetness of the white martini compared with the fennel seeds and the texture of the pulpo compared with the mashed potatoes… Heaven on a plate!

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One-pot pulpo dish

Course Main Course

Cuisine Mediterranean

Keyword all in one pot, pulpo

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Ingredients

• 400 g pulpo tentacles I got some pre-cooked tentacles and cut them into 1 cm slices. If you want to go with fresh pulpo, you need to cook the pulpo first, for about an hour, and then add the potatoes.
• 1 fennel bulb finely sliced
• 1 large onion finely sliced
• 2 garlic cloves finely sliced
• 2 table spoons olive oil
• 2 tea spoons fennel seeds
• chilli flakes to taste
• lemon infused salt to taste
• 1 dl white martini
• 2.5 dl dry white wine
• 2 dl water
• 10 green olives
• 6 small waxy potatoes cut into 0.5 cm slices

Instructions

• Roast the fennel and onion slices in the olive oil on medium heat until they are soft. This will take about 5 minutes.
• Add the garlic, fennel seeds, lemon salt and chili flakes and cook for another 2-3 minutes.
• Next add the white martini, white wine and water and stir every together. Bring to a boil.
• Add the potatoes and cook them on low heat until they can be smashed with a fork.
• Finally add the pulpo and the olives and let everything cook for another 5-7 minutes on low heat uncovered. You want the dish to be more like a stew rather than a soup.
• Serve in a bowl or a pasta dish.